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Private Selection Tellicherry Black Peppercorn Whole -- 13 oz


Private Selection Tellicherry Black Peppercorn Whole
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Private Selection Tellicherry Black Peppercorn Whole -- 13 oz

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Private Selection Tellicherry Black Peppercorn Whole Description

  • Bold & Lively
  • Whole Peppercorns

Whole Black Peppercorns for use in your peppercorn grinder. Use for seasoning in an array of culinary dishes.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Black peppercorns.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Farmer’s Market Vegetable & Chickpea Soup

Weekend mornings are for farmer’s markets and vegetable hauls. You stroll from booth to booth, filling your reusable tote bags with carrots, potatoes and anything that will fit. The coming week’s task? To use up all that fresh, delicious produce! Toss your finds into a big pot and make this vegetable soup recipe. It can be made in the slow cooker or on the stove – either way, you’re getting a simple, nourishing farm-to-table meal quickly and easily. Chickpea & Vegetable Soup Recipe

Farmer's Market Vegetable & Chickpea Soup

  • 2 cups potatoes (cubed)
  • 2 cups carrots (sliced)
  • 2 cups celery (sliced)
  • 2 cups green beans (ends trimmed, cut into thirds)
  • 1 qt. low-sodium vegetable broth
  • 1 can (15 oz.) chickpeas
  • 1 bay leaf
  • 1 tsp. Himalayan pink salt
  • 1/2 tsp. black pepper
  • Fresh chopped parsley to garnish
  1. In slow cooker or soup pot, add vegetables, broth, chickpeas and spices.
  2. On stovetop, bring to boil, then reduce heat and cover. Simmer 40 minutes until veggies are tender.
  3. In slow cooker, cover and set pot to low. Cook for 6-7 hours.
  4. Serve warm, topped with parsley.

Run out and grab your veggies, and get the rest right here!

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